http://www.31dover.com/cloudy-bay-pinot-noir-2014.html?___store=default2275Cloudy Bay Pinot Noir 2014http://www.31dover.com/media/catalog/product/c/l/cloudy-bay-pinot-noir-2013-main-img_1.jpg24.95GBPInStock/Wine/Wine/Red Wine<p style="text-align:justify">Inviting, smoky scents of plum and black cherries, with satisfying notes of baking spices and leather - this gorgeous red wine feels soft in the mouth, balanced by tannins for decent structure. It has an "<i>intense, brooding finish</i>".</p>
<p style="text-align:justify">“<i>The 2014 growing season was ideal; flowering was warm and sunny...</i>”</p>
<p style="text-align:justify">See 'Details' below ↓ for more info on the production, winemaking and vineyard conditions for the 2014 Pinot Noir...</p> <p style="text-align:justify"><b>Vineyard Notes</b></p>
<p style="text-align:justify">The grapes for this wine come from carefully selected sites in the southern Wairau Valley, including Cloudy Bay's Mustang and Barracks vineyards. The soils are clay with aged alluvial gravels for good drainage, so that the vines enjoy a relatively consistent water supply throughout the summer, minimising 'water stress'.
<p style="text-align:justify">The vines are all pruned to a two-cane or spur pruned cordon. The vertically shoot positioned canopy has an average yield of 6.5 tonnes per hectare.</p>
<p style="text-align:justify"><b>Production Notes</b></p>
<p style="text-align:justify">The 2014 growing conditions were ideal. Some good winter rains were followed by perfect spring conditions. It was warm and sunny for the flowering, resulting in average crop levels and great vine balance. Constant and careful management of the canopy during the mild, sunny growing season ensured fruit developed and ripened at an optimal rate. Harvesting took place between 30th of March to the 15th of April, and the grapes had intense, ripe flavours and excellent tannin structure.</p>
<p style="text-align:justify"><b>Winemaker Notes</b></p>
<p style="text-align:justify">All the grapes were de-stemmed into Cloudy Bay's small open top stainless steel tanks. After a cold soak of several days, fermentation began with naturally occurring yeast, at a maximum temperature of 32°C. They 'plunge caps' (periodically push the skins that rise to the top back down into the wine) during fermentation to ensure gentle and thorough extraction of tannins, colour and flavours. After three weeks, each batch was transferred into French oak barrels (approximately 40% new barrels), to mature for 12 months. Individual batches are tasted and scrutinised so the winemaker can decide on the final blend.</p>24.95add-to-cart2016-07-12

/Wine/Red Wine

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Cloudy Bay Pinot Noir 2014

Pinot Noir Red Wine with inviting, smoky scents

Inviting, smoky scents of plum and black cherries, with satisfying notes of baking spices and leather - this gorgeous red wine feels soft in the mouth, balanced by tannins for decent structure. It has an "intense, brooding finish".

“The 2014 growing season was ideal; flowering was warm and sunny...”

See 'Details' below ↓ for more info on the production, winemaking and vineyard conditions for the 2014 Pinot Noir...

DETAILS

Vineyard Notes

The grapes for this wine come from carefully selected sites in the southern Wairau Valley, including Cloudy Bay's Mustang and Barracks vineyards. The soils are clay with aged alluvial gravels for good drainage, so that the vines enjoy a relatively consistent water supply throughout the summer, minimising 'water stress'.

The vines are all pruned to a two-cane or spur pruned cordon. The vertically shoot positioned canopy has an average yield of 6.5 tonnes per hectare.

Production Notes

The 2014 growing conditions were ideal. Some good winter rains were followed by perfect spring conditions. It was warm and sunny for the flowering, resulting in average crop levels and great vine balance. Constant and careful management of the canopy during the mild, sunny growing season ensured fruit developed and ripened at an optimal rate. Harvesting took place between 30th of March to the 15th of April, and the grapes had intense, ripe flavours and excellent tannin structure.

Winemaker Notes

All the grapes were de-stemmed into Cloudy Bay's small open top stainless steel tanks. After a cold soak of several days, fermentation began with naturally occurring yeast, at a maximum temperature of 32°C. They 'plunge caps' (periodically push the skins that rise to the top back down into the wine) during fermentation to ensure gentle and thorough extraction of tannins, colour and flavours. After three weeks, each batch was transferred into French oak barrels (approximately 40% new barrels), to mature for 12 months. Individual batches are tasted and scrutinised so the winemaker can decide on the final blend.

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